Gail'S Broccoli Cheese Soup

Name: Gail'S Broccoli Cheese Soup
Ingredients: 1 quart Chicken Broth; 1 head Broccoli (see directions below for prep); 1 Onion, peeled and diced; 3 stalks Celery, peeled and diced; 2 Patty Pan Squash, peeled, seeded, and diced; 2 cloves Garlic, peeled and crushed; 6 tablespoons Butter; 2 tablespoons Olive oil; 1/2 cup Flour; 1 teaspoon Salt; 1/2 teaspoon Pepper; 1 quart Milk; 2 cups Sour Cream; 1 can Cream of Chicken Soup; 3 cups Shredded Cheddar Cheese

15 ingredients

4 steps

Ingredients

1 quart Chicken Broth
1 head Broccoli (see directions below for prep)
1 Onion, peeled and diced
3 stalks Celery, peeled and diced
2 Patty Pan Squash, peeled, seeded, and diced
2 cloves Garlic, peeled and crushed
6 tablespoons Butter
2 tablespoons Olive oil
1/2 cup Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 quart Milk
2 cups Sour Cream
1 can Cream of Chicken Soup
3 cups Shredded Cheddar Cheese

Directions

1

1. Chop vegetables. For broccoli, cut off florets, set aside 1/2 (the prettiest ones). Peel stem and chop. Put broccoli stem pieces and all other vegetables into a large pot with with a lid. Add chicken broth. Cover and bring to a boil. Cook until vegetables are soft. Puree with hand blender. Continue to cook over medium low heat for next steps.
2

2. Make roux. Melt butter in small pot. Add olive oil and flour. Stir well until smooth. Add salt and pepper, and stir until thick and smooth.
3

3. Add roux to vegetable pot. Whisk until smooth. Stir in broccoli florets. Cover and cook 5 minutes.
4

4. Whisk together milk, soup, and 1 cup sour cream. Stir into soup briskly. Add shredded cheese and stir. Heat 5 minutes, until cheese is melted, and serve with a dollop of sour cream on top.